Note: This recipe works beautifully with delicata squash and other roasted vegetables, too.

Pastry:

3/4 cup all-purpose flour

1/2 cup semolina flour

1/2 teaspoon kosher salt

6 tablespoons unsalted butter, cut in small pieces

2 to 4 tablespoons ice water

Filling:

1 medium butternut squash

2 tablespoons olive oil

1 garlic clove, chopped, plus 10 cloves, unpeeled

2 teaspoons fresh thyme leaves, chopped

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 cup ricotta

1 cup grated fontina

2 tablespoons grated Parmesan

1. For the pastry, put the flour, semolina and salt in the bowl of a food processor and pulse to combine. Add butter and pulse to form a mixture that looks like small peas. Add the ice water a tablespoon at a time, pulsing until the dough just comes together. Shape the dough into a disk, wrap tightly in plastic and chill for 30 minutes or up to 24 hours.

4. Roll out the pastry dough into a 12-inch circle, 1/4-inch thick. Place on second prepared baking sheet.

5. Peel and mash garlic cloves; stir into the ricotta. Spread over the dough, leaving a 1-inch border.

6. Spread the squash over the ricotta mixture. Fold the dough edges in to encase the outer edge of squash and ricotta. Sprinkle the fontina over the center of the galette. Sprinkle the edges with Parmesan. Bake until golden brown, about 20-30 minutes.

Note: For an elegant cocktail party hors d'oeuvre, form the dough into narrow rectangles, building up the edges with your hands. Spread with the ricotta mixture, top with fontina, and add the squash in neatly overlapping rows. Brush with olive oil and sprinkle with a little Parmesan before baking.